Summer peas, lemon thyme oil and smoked lardo

"This is one of the best ways to enjoy freshly podded peas at
the height of their season," says Luke Burgess. "For an extra hit
of freshness you can fold torn mint leaves through the peas just
before serving." Begin this recipe a day ahead to infuse the
oil.

You'll need

Method

01

For lemon thyme oil, warm oil in a saucepan over low heat to 50C (20-30 seconds). Add lemon thyme, cover and leave to infuse overnight. Transfer to a blender, add extra-virgin olive oil, honey and ½ tsp salt and blend on high speed for 1 minute. Pass through a fine sieve without pressing on solids and refrigerate until required.